Date Caramel Blended Oats

Gooey, vegan Date Caramel Blended Oats made with chia, oats, soy yogurt, dark chocolate, and homemade date caramel. A refined sugar-free breakfast treat!

Course Breakfast

Cuisine American

Prep Time 10

Resting time 2

Total Time 2 10

Servings serves

Calories 500kcal

Equipment

High power blender

Ingredients

Blended Oats

2 cups rolled oats approx. 180g
1 cup water reserved from date caramel recipe; see notes for substitution
1 cup plain yogurt unsweetened soy or coconut; approx. 225g
2 tbsp almond butter approx. 45g; optional
2 tbsp date caramel see notes for homemade recipe
3 tbsp chia seeds approx. 30g
1 tsp vanilla extract
⅛ tsp salt

Topping

4 tbsp date caramel for topping; see notes
100 g dark chocolate melted; approx. 3.5 oz

Instructions

Add the rolled oats, reserved date soaking water, yogurt, almond butter (if using), date caramel, chia seeds, vanilla extract, and salt to a high-power blender.
Blend on high for 30–60 seconds or until the mixture is thick and smooth, like a pourable batter.
Divide the blended oats evenly between four jars or containers. Smooth the tops with the back of a spoon.
Spoon 1 tablespoon of date caramel over each jar, then drizzle with melted dark chocolate.
Cover and refrigerate for at least 2 hours, or until chilled and set. Smash into the top layer before eating and enjoy!
Store in the refrigerator for up to 4 days.

Video

Notes

Date Caramel: Here is the recipe for my homemade Date Caramel. The reserved water from soaking the dates is used in this recipe. See the Date Caramel recipe for details.

Substitution option for reserved date caramel water: if you accidentally threw out the water, or want to skip the date caramel, you can replace the leftover date water with 1 cup of boiling water mixed with 2 tbsp maple syrup.

Nutrition